Ingredients
- 8 to 10 Hatch New Mexico green chiles
- 8 to 10 ounces Monterey jack, grated
- 1 cup blue corn flour
- 1 tablespoon flour
- Pinch salt
- Pinch garlic powder
- Pinch ground black pepper
- Vegetable oil, to coat skillet
- Serving suggestions: Green Chile Stew, recipe follows or salsa
- Lettuce and tomatoes, as a garnish
Directions
Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
Green Chile Stew:
- 3 baking potatoes, like russets, peeled and diced
- 1 large yellow Mexican onion, diced
- 2 tablespoons crushed fresh garlic
- 3 tablespoons vegetable oil
- 4 cups chopped roasted green chile
- 10 cups water
- 1 1/2 tablespoons salt
Thickener Ingredients:
- 2 cups flour
- 1/2 cups water
- Lettuce and tomatoes, as a garnish
Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.
Yield: 6 to 8 servings














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By jrubio17_12490001
Northglenn, 44
on September 07, 2011
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This was very exciting to see this recipe. Raised in Taos New Mexico, this is a very good recipe. Just love the New Mexico recipes!!!! There also needs to be a smothered burrito New Mexico recipe.
By kaitlyntyler
Philadelphia
on May 17, 2011
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We followed the recipe, but used poblano chiles and stuffed them with the cheese and pulled chicken that we marinated in a spicy tomato sauce. It was amazing! Loved the changes we made. Served it with rice and beans, we will definitely do this again on a weekend.
By rickec777
north of Santa Fe
on December 06, 2010
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Roasting, peeling and bagging Hatch grown chile is a centuries old tradition in New Mexico. You know its fall when the aroma of freshly roasted chile fills the air. That said, I can say from home grown experience, this recipe is great. The comments provided by mblanck about the corn meal are absolutely true and it does make a difference in taste and texture. Anyone who has to rate chile by using any type of scale other than their own taste buds really shouldn't be eating chile. 'nuff said.
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